Tuesday, 31 January 2012

Sourdough crackers

I am glad to report that my passion for sourdough bread making has continued. So much so that I would say 90% of the time I am eating my own sourdough bread for breakfast (rye with lashings of butter and damson jam) and sometimes for lunch as well. If I'm not eating the bread, then I can almost certainly be found eating sourdough crackers with strong cheese and a flick of chutney. The sourdough crackers have gone down tremendously well with everyone I have shared them with. In fact I have to limit how many I put out as they will all be gone if I turn away. The recipe below makes a large quantity of crackers, say around 30. They do take a while to roll out and bake, I think I have got it down to just over an hour to get through the whole batch of dough. However, they store very well, so it's worth making a batch which should last you at least a month... Well, saying that, if you like them as much as everyone seems to, they may disappear a lot quicker!

*Combine ingredients and knead for 10-15 minutes. It will be very sticky so a scraper is recommended.
*Pop the dough in a bowl and cover and let it rest overnight.
*The next day divide the dough into little balls of 50g or so, the size of a ping pong ball.
*Flour the board well with rye flour and roll very thinly into flat rounds or oblongs. Prick liberally with a fork, a pokey swedish rolling pin or, in my case, a meat tenderiser as pictured below.
*Transfer to a baking tray lined with baking paper.
*Spray with water and sprinkle with any of salt, poppy seeds, sesame seeds, cumin seeds, fennel seeds, caraway seeds or dried herbs.
*Bake at 210˚ for 10-12 minutes. Let them cool completely on wire rack.